1 April, 2013
Rez a Djej
Posted in : Poultry, Recipes on by : el Meza
Rez a Djej – Chicken Rice and Nuts
This is probably the most popular dish in Lebanon; it is appreciated by adults and children alike. The same rice recipe is used for stuffing leg of lamb, turkey, whole chicken, etc… If some kids don’t like eating chicken, you can serve them the rice accompanied with plain yoghurt they’ll surely love it.
6 to 8 servings
Preparing the Chicken…
Ingredients (1 of 3)
- 2 tablespoons oil
- 3 chicken breasts (approximately 750 grams) or a whole chicken
- 5 to 6 cups of water
- 1 onion quartered
- 1 cinnamon stick
- 3 cardamom pods
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground pepper
- 3 bay leaves
Method with the chicken breasts:
Heat oil in a deep skillet on medium high and add chicken breasts. Cook chicken until golden brown, turn to cook on the other side. Once the chicken is half cooked, add the water, onion and all the spice. Turn heat to low and simmer for 30 minutes. Once the chicken is cooked, strain the juice and reserve as a broth. separate the chicken breasts with your hands into medium pieces.
Method with the whole chicken:
Boil the chicken with the spice in a deep skillet. Once it’s fully cooked (about 30 to 40 mins), reserve broth. Separate the whole chicken into medium pieces. Reserve pieces of one breast to decorate the dish.
Preparing the rice…
Ingredients (2 of 3)
- 2 1/2 cups of long grain rice
- 3 tablespoons of oil
- 1 large onion finely chopped
- 500 grams minced beef meat
- 1 tablespoon of pomegranate molasses
- 1 teaspoon of sea salt
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of dried bay powder
- 1/2 teaspoon freshly ground pepper
- 4 cups of the just cooked chicken broth
- juice of 1/2 a lemon
- the chicken pieces
Heat oil in a large casserole and add onions. Once the onions are tilted, add the ground meat and stir until cooked through. Add pomegranate molasses, salt, and all the spice; stir for 5 minutes. Add the lemon juice then add the rice and stir for 1 minute. Add the chicken pieces and the broth, lower heat and simmer covered for 15 minutes. Once the rice is cooked remove from heat and keep covered 10 minutes before serving.
Preparing the Roasted Nuts…
Ingredients (3 of 3)
- 2 tablespoons of whole or halved almonds (peeled)
- 4 tablespoons of pine nuts
- 2 tablespoons of peeled pistachios
- 1 teaspoon oil
In a skillet heat oil and add almonds. Toast over low heat while constantly turning. Once the almonds are slightly colored, add the pine nuts. Toast until golden brown in color. Add the pistachios and stir all together for 30 seconds.
To serve, place the rice and top with half a chicken breast, sprinkle with toasted nuts.